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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is one of DH's faves. I have cooked this many times for company and get raves. It looks like a lot of work, reading the recipe, but it is easy easy. We don't like water chestnuts or bamboo shoots, so I omit them. I have had this recipe forever, but it looks like I must have found it on an A.1. bottle or ad. I tried it with other steak sauces, but we didn't like it. The recipe says 8 servings, but the 2 of us finish it off with no trouble. Ingredients:
2 lbs lean ground beef |
2 tablespoons sugar |
1/3 cup soy sauce |
1/4 cup a-1 steak sauce |
1 teaspoon salt (i never add this) |
1 (6 ounce) can sliced mushrooms |
2 medium onions, thinly sliced |
1 green pepper, sliced in thin strips |
6 scallions, cut in 1 inch pieces |
1 cup thinly sliced celery |
1 (8 ounce) can water chestnuts, thinly sliced and drained |
1 (8 ounce) can bamboo shoots, drained |
1 tablespoon cornstarch |
1 1/2 cups rice, cooked |
Directions:
1. In large skillet, brown beef until crumbly.
2. In small bowl, mix sugar, soy sauce, A-1, and salt.
3. Set aside.
4. Drain mushrooms, reserving liquid.
5. When meat is cooked, mix in vegetables.
6. Add sauce.
7. Simmer 3 minutes, or until vegetables are just tender crisp.
8. Combine cornstarch and reserved mushroom liquid.
9. Stir into sukiyaki.
10. Cook just until thickened.
11. Serve over rice.
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